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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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I'm a bonnified Chili lover, but sometimes I get a little bored with red chili. This receipe is also great for those Turkey leftovers after the holiday seasons. Ingredients:
2 cups great northern beans, soaked overnight |
1 cup water |
2 cups chicken broth |
2 tablespoons chili powder |
1 (4 ounce) can chopped green chilies |
1/2 teaspoon ground cumin |
1/2 teaspoon dried thyme |
1/2 teaspoon oregano |
1 teaspoon cayenne pepper |
1/2 teaspoon garlic powder |
1 lb turkey (breast and/or thigh) |
1 medium onion |
1 stalk celery |
1 tablespoon molasses |
1 teaspoon salt |
1/4 cup fresh chopped cilantro |
Directions:
1. Pick through and wash the beans with cold water.
2. Put the beans in the crockpot then cover with cold water and soak the beans overnight (This makes for tender beans and better chili, however the raw beans cooked in the crock for eight hours also makes for a good chili).
3. Drain and rinse the beans, then add 1 cup of fresh water.
4. Set the cilantro aside and add all spices, herbs, seasonings, and meat to the crockpot.
5. Simmer for eight hours.
6. Top off with fresh cilantro before serving.
7. Options: Use chicken or pork.
8. Serve over totilla chips, spaghetti, or rice.
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